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Sonora Natural Geisha

$25$75

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SONORA NATURAL GEISHA

Intense Tropical Aromas, Intense Fruity Mango, Syrupy Body, Medium Acidity

Hacienda Sonora sits at the foot of the volcano Poas. The farm (one of the biggest and most famous for specialty coffee in Costa Rica) operates on 100% renewable energy generated by a hydroelectric generator that transform rushing rivers into energy. The energy fuels the wet and dry mills and provides free electricity for everyone living and working on the farm. On the whole, Hacienda Sonora has shared their success generously, paying fair wages to all workers and bolstering the local community economy. Hacienda Sonora has its own micromill, which enables the farm to keep lots separated by variety and create unique microlots. The mill is centrally located, right to a traditional sugar cane mill that's been preserved intact for over 150 years.

The variety Geisha originally comes from Gesha, in western Ethiopia, and was first collected in 1936 by former British Consul Richard Whalley (misspelling the origin in the process). This coffee was sent to Kenya and then to a research centre in Tanzania. Some seeds also made their way to CATIE (Centro Agronómico Tropical de Investigación y Esenanza) in Costa Rica in the ‘50s. And in the ‘60s, the first Geisha seeds brought to Panama. This variety comes to prominence in 2005 when the Peterson family of Boquete, Panama entered it into the "Best of Panama" competition and auction. It received exceptionally high marks and broke several times the record for green coffee auction prices.  The Geisha first came to auction in 2004 with no hype or expectation. Nobody marketed it. And yet over the past years, bidding wars have led to it reaching phenomenal prices. People were just that excited about this coffee.

The natural process is a drying process the coffee cherries dry with all the fruit attached to the beans. When done well, this should highlight sweetness and result in a round body, although these coffees are unlikely to have more than a medium level of acidity. The less fruit left on the bean, the simpler the quality control can be. The more fruit on the bean, the more mucilage and sugars you have, and so the more chances you have of increasing the sweetness and accentuating fruity and winey flavours – or of making mistakes like over-fermenting and creating rotten notes. Specialty-level naturals have an excellent combination of flavor complexity and a full body. Naturals have higher body, less acidity, and a wider spectrum of fruity notes compared to washed coffees.

Natural (or dry) processing is the easiest way to transform coffee cherries into green beans, yet it’s also one of the most difficult ways to produce really good coffee.

It’s a simple processing method: all you need is sunlight and a flat surface. After the cherries have been harvested, they’re sun-dried until their moisture content drops to 11-12%. There are different techniques for revolving the cherries, and there are also some different drying methods: Family Jiménez use sun beds, others dry the coffee on patio pavements, and others still combine these methods with mechanical dryers.  It is, however, highly dependent on weather conditions. After all, they are sun-dried. And a lack of sunshine means it takes too long for the cherries to dry, there’s a risk of fermentation.

This natural processed Geisha is coffee in perfection. Intense tropical aromas, intense fruity mango on the tongue and an instense syrupy body. This Geisha coffee is a full taste explosion - it's full bodied and has moderate acidity. Also with slight notes of passion fruit and honey, it is balanced by a lingering sweetness.

Region: Volcan Poas * Producer: Fam Guardia/Hacienda Sonora * Altura: 1.300 meters * Variety: Geisha* Harvest: Jan-Mar * Process: Natural * Acidity: Medium * Body: Intense syrupy body * Roast: Light or Medium

Additional information

WeightN/A
Weight

1kg, 500gr, 250gr, 20gr, 3kg, 30gr

Roasting Grade

Light Roast (+$1), Filter Roast (Medium), Espresso Roast (Dark) (+$1)

Full Bean / Grind

Full Bean, Grind

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